Cold, Cold Smoked Fried Chicken

We ran out of time last night and the sun set before we were able to get the chicken fried. Thankfully we were frying more than the three of us could eat and we had some left overs for a picture.

The chicken, we buy just thighs, is cold smoked, buttermilk and hot sauce brined, flour dredged and shallow fried in a cast iron pan in rice bran oil (our new favorite oil for cooking). This is a dish a long time in the making and it appears to be commonplace and overdone as fried chicken seems to be the new molten chocolate cake or tuna tartare. Oh well, late to the party might as well enjoy the open bar.

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We ran out of time last night and the sun set before we were able to get the chicken fried. Thankfully we were frying more than the three of us could eat and we had some left overs for a picture.

The chicken, we buy just thighs, is cold smoked, buttermilk and hot sauce brined, flour dredged and shallow fried in a cast iron pan in rice bran oil (our new favorite oil for cooking). This is a dish a long time in the making and it appears to be commonplace and overdone as fried chicken seems to be the new molten chocolate cake or tuna tartare. Oh well, late to the party might as well enjoy the open bar.

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